Seared Scallops in Mint Broth with Peas and Roasted Tomatoes

Seared Scallops in Mint Broth with Peas and Roasted Tomatoes
10 Ingredients
  • 4 Roma tomatoes (3 to 4 oz. each)
  • Salt, pepper, and sugar
  • 1 cup firmly packed fresh mint leaves, rinsed and drained
  • 1 tablespoon olive oil
  • 2 1/4 cups fat-skimmed chicken broth
  • 2 cups frozen petite peas, thawed
  • Fresh mint sprigs, rinsed and drained
  • 1 pound scallops (each 1 1/2 to 2 in. wide)
  • 1 tablespoon butter or margarine
  • 1/4 cup dry white wine
Nutrition
303
15% daily value
4 servings
                                       
                                            gluten-​free
     

Fat

14% 9

Saturated

15% 3

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

10% 31

Carbs (net)

- 24

Fiber

27% 7

Sugars

- 14

Sugars, added

- 6

Protein

45% 23

Cholesterol

13% 39

Sodium

46% 1095

Calcium

9% 92

Magnesium

20% 82

Potassium

19% 899

Iron

27% 5

Zinc

23% 3

Phosphorus

76% 534

Vitamin A

15% 139

Vitamin C

50% 45

Thiamin (B1)

25% 0

Riboflavin (B2)

22% 0

Niacin (B3)

33% 5

Vitamin B6

31% 0

Folate equivalent (total)

27% 110

Folate (food)

- 110

Folic acid

- 0

Vitamin B12

67% 2

Vitamin D

0% 0

Vitamin E

8% 1

Vitamin K

25% 30

Sugar alcohols

- 0

Water

- 393
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